Kolač od bjelanjaka, limuna i sjemenki korijandera/Lemon Angel Food Cake with coriander seeds

Please, scroll down for recipe in English

Prije nekoliko godina, moja prijateljica Linda poklonila mi je knjigu Luscious Lemon Desserts od Lori Longbotham. Kao što joj i sam naziv kaže, knjiga je sastavljena samo od recepata s limunima, a ja sam se u zadnje vrijeme zaželila limuna :) Kako sam od moje Meri dobila domaćih limuna, odlučila sam se isprobati upravo ovaj kolač. 

Iako neki smatraju kako recept za njega potječe iz Engleske, mnogi ga uzimaju za tipičan Američki klasik.

Ovaj kolač nevjerojatno je lagan, nije sladak i prepun je arome limuna. Neki će mu možda zamjeriti što je više kao limunasti kruh. Ali ja volim i kruh i peciva pa tako i ovaj klasik. Nije ovo tipičan kruh. Amerikanci ga s pravom nazivaju kolačem jer njegova lagana koegzistencija dolazi od bjelanjaka, a što ga čini, moram prizant, pomalo ljepljivim. Ako volite ovakve vrste kolača, onda će vam se i ovo svidjeti. Obavezno ga poslužite s limun glazurom jer je s njom puno ukusniji.

Jedino što sam u receptu promijenila, to je da sam koristila pola smjese i napunila mali silikonski kalup za kuglof. Dodala sam i sok i koricu limuna, a aromu limuna sam smanjila. Zapravo, koristila sam domaće limun ulje i moram priznat da mu je dalo tako finu aromu :) Kao i sjemenke korijandera koje sam ubacila, a koje se začuđujuće dobro slažu s limunom :)

Preporučujem da za ovaj kolač koristite silikonski kalup kako biste ga lakše izvadili.

Žumanjke sam iskoristila za dvije ture Sladoleda od karamele na koji smo se navukli. Doslovno :)

Kolač od bjelanjaka, limuna i sjemenki korijandera

  (za 1 manji kolač, 16 cm)

      Potrebni sastojci:

      Za kolač:

·       120 g bijelog glatkog pšeničnog brašna (tip 550)

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·       90 g šećera u prahu

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·       7 velikih bjelanjaka

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·       90 g kristal šećera

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·       90 ml soka od limuna, svježe iscijeđenog

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·       1 žličica ribane korice od limuna

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·       1 žličica arome vanilije

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·       1/4 žličica arome limuna ili čistog ulja od limuna

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·       1/2 žličice sjemenki korijandera, zdrobljenih

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·       prstohvat soli

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      Za glazuru:

·       120 g šećera u prahu

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·       1 žlica svježe iscijeđenog soka od limuna

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·       1 žličica ribane korice limuna

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      Priprema:

·       Zagrijte pećnicu na 180°C. Pripremite kalup za kuglof ili drugi kalup po želji, ja preferiram silikonski.  ...................................................................................................................................................

·       Pomiješajte brašno s šećerom u prahu pa ostavite sa strane.

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·       Bjelanjke izmiksajte električnim mikserom na srednjoj brzini dok ne postanu pjenasti. Povećajte brzinu pa nastavite miksati dok se bjelanjci ne pretvore u lagani snijeg. Dodajte šećer, žlicu po žlicu, miksajući između svakog dodavanja dok se bjelanjci ne pretvore u čvrsti snijeg. Dodajte sok limuna, koricu, korijander, te arome limuna i vanilije. Dobro promiješajte.

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·       Pomoću silikonske lopatice, u bjelanjke umiješajte malo po malo brašno s šećerom u prahu, sve dok ne potrošite svu količinu brašna. Dobro izmiješajte kako se ne bi stvorile grudice.

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·       Ulijte pripremljenu smjesu u kalup, poravnajte vrh pomoću silikonske lopatice.

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·       Pecite oko 35 minuta, ili dok se na vrhu ne uhvati korica zlatno-smeđe boje.

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·       Kada je kolač pečen, izvadite ga iz pećnice, pa ga okrenite naopačke da vrh kolača, koji se eventualno napuhnuo, splasne. Ostavite kolač tako u kalupu da se ohladi na sobnoj temperaturi.

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·       Kada se kolač ohladio, preokrenite ga pa ga izvadite iz kalupa. Budući je kolač malo ljepljiv, ja preferiram silikonske kalupe jer se iz njih jednostavnije istisne.

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·       Za glazuru pomiješajte sve sastojke pa ih ostavite stajati najmanje 10 minuta prije upotrebe.

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·       Prelijte glazuru preko kolača pa poslužite ohlađeno.

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                                                      English version

Although Angel Food Cake probably derives from an English recipe, most people take it as an American classic, like strawberry shortcake. This recipe for the most etheral and lightest cake of all, containes lemon juice, lemon zest, coriander seeds and pure lemon oil which give it and intense, vibrant and wonderful lemon flavor.  Instead of lemon oil, you can also use lemon essence.

Serve it topped with Lemon glaze and you will be thrilled!

Recipe is adapted from Luscious Lemon Desserts by Lori Longbotham. I cange it a bit as I added lemon juice, lemon zest and coriander seeds which perfectly goes with lemon flavor.

P.S. I use egg yolks in home made Caramel ice cream :)

      Lemon Angel Food Cake with coriander seeds

      (makes 1 small cake, 6-inch)

      You need:

       For the Cake:

·       120 g cake flour, not self-rising

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·       90 g confectioners' sugar

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·       7 large egg whites

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·       90 g granulated sugar

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·       90 ml lemon juice, freshly squeezed

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·       1 tsp finely grated lemon zest

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·       1 tsp vanilla essence

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·       1/4 tsp lemon oil or lemon essence

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·       1/2 tsp coriander seeds, crushed

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·       pinch of salt

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      For the Lemon glaze:

·       120 g confectioners' sugar

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·       1 tbsp fresh lemon juice

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·       1 tsp finely grated lemon zest

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      Steps:

·       Preheat the oven to 350 F (180°C). Have ready an 6-inch tube or bundt pan. I prefer a silicone one.

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·       Combine the flour and the confectioners' sugar into a medium bowl. Set aside.

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·       Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. Increase the speed to medium-high and beat until the egg whites form soft peaks. Add the granulated sugar, about 1 tablespoon at a time, beating well after each edition. Beat until the whites form stiff peaks. Add the vanilla, lemon juice, lemon zest, lemon oil and coriander seeds, and beat until well combine.

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·       Sift one quarter of the flour mixture over the eggg whites and fold in a with a whisk or a rubber spatula. Continue gently folding, one quarter at a time, until all the flour mixture has been addad, being careful not to overmix.

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·       Transfer the batter to the pan and smooth the top with a rubber spatula.

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·       Bake for 35 minutes or until the top is golden brown.

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·       Turn the pan upside down, and balance it on its elonged neck or pan legs, or hang the tube upside down. Let cool to room temperature.

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·       Turn the pan right side up. Run a knife around the outside edge of the cake and between the cake and the tube.

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·       For the glaze: stir the ingredients together in a small bowl. Let stand at least 10 minutes before serving. Pour over the cake.

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P.S. For the measurements, check out the Kitchen chart!

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